Sous Chef Royal98

Job description

Company Description

Life is a journey. Live it well. 

Swissôtel Amsterdam has proudly been part of the luxury segment of Accor Hotels for the past 9 years. Our four-star boutique hotel, located in the vibrant heart of Amsterdam, features 114 rooms & suites, authentic Swiss hospitality, and a strong commitment to sustainable practices. 

Our concept restaurant, ROYAL98 , provides an authentic International/Mediterranean dining experience in the heart of Amsterdam. In our restaurant we're not just serving meals - we're crafting moments. Whether it's enjoying a wood-fired pizza, indulging in fresh pasta, or sipping a craft cocktail, our mission is to create a vibe that's always vibrant, welcoming, and always memorable. 

Job Description

As Sous Chef at Royal98, you will be the right hand of our Head Chef and play a key role in leading our kitchen team. You will help deliver exceptional food quality, consistent presentation, and smooth daily operations.

Your responsibilities include:

·  Leading, coaching, and training the kitchen team while fostering a positive, collaborative atmosphere
·  Supporting food cost control , including ordering, inventory management, and contributing to menu development
·  Ensuring full compliance with HACCP and all health, safety, and sanitation standards
·  Working closely with the Head Chef to elevate the restaurant’s culinary reputation and overall success
·  Overseeing quality control to maintain consistency and excellence in every dish
·  Assisting with scheduling and recruitment when needed
·  Acting as the main point of contact in the kitchen when the Head Chef is not present
·  Collaborating with the service team, Restaurant Manager, and Hotel Management to ensure seamless service and operations

Qualifications

·  Minimum of 2 years’ experience as a Sous Chef , or a strong Chef de Partie ready to take the next step
·  Advanced knowledge of international culinary techniques and solid understanding of food cost management
·  Leadership skills with the ability to motivate, guide, and support the team; or a strong willingness to develop these skills
·  Proficiency in operating and maintaining professional kitchen equipment
·  In-depth understanding of Dutch health & safety regulations ( HACCP)
·  SVH Social Hygiene diploma is an advantage
·  Strong inventory management abilities and a sharp eye for quality control
·  Good knowledge of international cuisines and awareness of current food trends
·  Excellent communication and interpersonal skills
·  Ability to stay calm and perform well under pressure in a fast-paced environment
·  Fluent in English ; Dutch or additional languages are a plus

Additional Information

· 
A highly motivated, enthusiastic team and a vibrant work environment  

· 
Competitive salary based on CAO Scale VII  (varying based on experience) 

· 
8% gross holiday allowance (accrued monthly, paid out annually in May) 

· 
25 vacation days per calendar year (full-time) 

· 
Travel allowance up to €150 per month for your OV-second class pass 

· 
Yearly staff parties and team-building activities to foster team spirit 

· 
Access to Learning & Development opportunities through our partner KHN